Paul Bocuse |
His Fresco on the wall |
3 Michelin Stars |
Chef Paul Bocuse Signature Pose |
Love the antiquity |
Military Run Kitchen |
Shiny Copper Pots |
Paul Bocuse Menu Grande Tradition Classique |
Japanese translation |
Paul Bocuse's Peugeot Pepper and Salt |
Bille Cart- Salmon Rosee Champagne |
Champagne Rosee |
Paul Bocuse Champagne Glass |
Silver Utensils and Vileroy & Boch Paul Bocuse China |
Amuse Bouche |
Rochefort Cheese Pyramid & Hazelnut, Honey and Shrimps with Citroen Jelly |
Pumpkin Soup |
Paul Bocuse's China |
Bread |
Scallop of Foie Gras with Passion Fruit Sauce |
Up close |
Truffle soup V.G.E. (dish created for the French President in 1975) |
Even the bowl states its history |
Flaky crust on top |
Shaved Black Truffles |
Filet of sole with pasta and brulee white sauce (Paul Bocuse's Master Fernand Point's recipe) |
Paul Bocuse Wine Cellar |
Paul Bocuse USB stick for sale |
une soiree d'exception |
Beaujolais winemaker's sherbet |
Silver tray and cutlery |
Bresse chicken cooked in a bladder a la Mere Fillioux |
Punctured the bladder |
Bresse Chicken with truffle tucked under the skin |
Morel Mushrooms sauce |
Voila, Atas Chicken Rice! |
Welcome to Cheese Heaven |
Fromage overdose |
Fromage Blanc |
Fresh Cheese |
Rochefort and Tomme de Savioe |
Paul Bocuse mini tier sweets |
Paul Bocuse Chocolate Mousse |
Desserts fit for a King |
île Flottante (Floating Island) |
Not sure but I love the monogram Paul Bocuse silver tray |
Pistachio Cake |
Chocolate Cake |
Creme Brulee |
Mini Tarts |
Pies and Fruits |
Ice Cream and Berries |
Meursault 2007 |
How I am going to survive this? |
Grandma Bocuse' recipe île Flottante |
Vanilla Ice Cream on a bed of raspberries |
@pandajetsetter to the rescue |
The limousine ride after dinner |
An opulent dinner fit for royals. This year 2015, I granted myself a calorific dinner indulging some of the French cuisine greatest classic hits. I was so stuffed mid way at the Bresse Chicken cooked in a bladder. It was eye-opening to watch well orchestrated service, knowing its military precision cooking allowed the timing to be perfect. All in all, I paid SGD$550 per person with a bottle of wine. Its really fun to dine and watch the maitre d' perform duty like carving on table side. I had the biggest menu for dinner which is Menu Grande Tradition Classique. Well deserved 3 Michelin stars.
Pictures by MSW
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